Tart au Citroen
This is outstandingly good, sharp, sweet, creamy zesty lemon custard encased in a light melt in the mouth sweet buttery pastry, just divine when served at room temperature with clotted cream.
Level Easy / Time 45 minutes / Baking time 55 minutes
Ingredients
(serves 8-12)
Citroen Filling
275ml lemon juice
3 lemons zested
190ml double cream
4 eggs
2 egg yolks
275g caster sugar
150g butter
2 eggs beaten
100g icing sugar
1 small pinch salt
To make the pastry, take the flour and salt and place on a worktop, make a well in the centre, place the soft butter in the well and with a pecking action soften the butter further gradually incorporate the sugar into the butter and mix together, add the eggs and mix together. Now gradually incorporate the flour by flicking it onto the mixture and then chopping through it until you have a rough dough. Bring together with your hands & knead a couple of times till a smooth dough, wrap in clingfilm and chill in the fridge for at least 1 hour.
Pre heat your oven to 180 degrees.
Roll out the pastry into a circle and line your loose bottom tart tin. Place bake in the fridge for another 10 minutes. Place some parchment paper in the bottom with some baking beans and blind bake for 10 minutes, remove the parchment & beans and bake for a further 3-5 minutes, keeping the pastry pale.
Turn the oven down to 150 degrees.
Make the filling, whisk the eggs, egg yolks & sugar together until light and fluffy, add the cream gently whisking to incorporate, then whisk in the lemon juice and zest. Place the tart tin on a oven tray and fill the tart 90% full with the lemon custard, transfer to the oven and pour in the remainder of the tart filling to the very top of the pastry. Cook for approx 35-40 minutes until the filling has just set, you want a little wobble in the custard, leave to cool completely before serving, best eaten at room temperature with cream or clotted cream, if there is any leftovers, doubtful, store in the fridge.
3 lemons zested
190ml double cream
4 eggs
2 egg yolks
275g caster sugar
Sweet Pastry
350g plain flour150g butter
2 eggs beaten
100g icing sugar
1 small pinch salt
To make the pastry, take the flour and salt and place on a worktop, make a well in the centre, place the soft butter in the well and with a pecking action soften the butter further gradually incorporate the sugar into the butter and mix together, add the eggs and mix together. Now gradually incorporate the flour by flicking it onto the mixture and then chopping through it until you have a rough dough. Bring together with your hands & knead a couple of times till a smooth dough, wrap in clingfilm and chill in the fridge for at least 1 hour.
Pre heat your oven to 180 degrees.
Roll out the pastry into a circle and line your loose bottom tart tin. Place bake in the fridge for another 10 minutes. Place some parchment paper in the bottom with some baking beans and blind bake for 10 minutes, remove the parchment & beans and bake for a further 3-5 minutes, keeping the pastry pale.
Turn the oven down to 150 degrees.
Make the filling, whisk the eggs, egg yolks & sugar together until light and fluffy, add the cream gently whisking to incorporate, then whisk in the lemon juice and zest. Place the tart tin on a oven tray and fill the tart 90% full with the lemon custard, transfer to the oven and pour in the remainder of the tart filling to the very top of the pastry. Cook for approx 35-40 minutes until the filling has just set, you want a little wobble in the custard, leave to cool completely before serving, best eaten at room temperature with cream or clotted cream, if there is any leftovers, doubtful, store in the fridge.
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